Meal Planning : Weekly Eats with Whole Parenting Family {Vol. 5}

We've been making our way through the Turkey Day leftovers. It is quite incredible how many meals can be made from one turkey. Ours was about 8 lbs. but it was feeding only three people (two and a half since I doubt the toddler was pulling her weight as a third feaster).

Steve smoked the turkey over hickory so the smell permeated the entire fowl, including the bones. As I boiled the bones for soup stock, the entire house filled with the smell of hickory smoke. (I was actually alarmed for a moment about what was on fire.) Our soup was a.m.a.z.i.n.g. with the added addition of hickory flavor.

Here's a few other things we enjoyed this week:

Sunday - gingerbread pancakes  served with eggs and bacon

Monday - bean burritos topped with spicy salsa

Tuesday - shepherds' pie : I placed the leftover turkey and stuffing in a pyrex dish and whipped up a pan of mashed potatoes, enough to cover the top. Baked it in the oven at 375 degrees for about 40 minutes.

Wednesday - turkey soup : made something based on this recipe here

Thursday - sloppy joes in whole wheat buns served alongside zucchini

Friday - breakfast for dinner: omelets with cheddar and ham & whole wheat applesauce cake (oops, I guess I'm serving dessert for dinner -- don't tell my mom)


And, you, what's on your menu this week??

Link up here! Or to peruse more ideas.

Meal Planning : Weekly Eats with Whole Parenting Family {Vol. 4}

It's that time again -- Saturday Weekly Eats with Whole Parenting Family!

We've got a pretty basic meal plan this week. Quite a bit of comfort food and a whole lotta protein 'cause this cold weather (finally!) is making us hangry! (Yes, hangry. This household gets a bad case of hunger anger when our stomachs are growling.)

 

Food photos are lacking this week, but there's the bbq!

Monday - Bacon and cheddar quiche and carrots (Just a basic quiche recipe -- placed cooked bacon and grated cheddar in the bottom of a pie crust, mixed together 6 eggs and 1/2 c. of half and half {you can use cream or milk too), and poured it on top. Baked at 350 F for one hour.)

Tuesday - Fajitas (grilled some skirt steak, and green bell peppers and onions; grated cheddar; avocado; salsa -- all on small flour tortillas)

Wednesday - leftover fajitas (it's always helpful to make enough in one night for two!)

Thursday - out to dinner with my mom at this wonderful restaurant

Friday - Chicken, Cheddar, and Broccoli Soup with sourdough bread (recipe for the soup to come this week!)

Saturday - Pizza with pepperonis, olives and mushrooms and salad (Trader Joe's dough)

Sunday - Roasted Sausages, Apples and Potatoes with salad (thanks to Laura at This Felicitous Life for the idea/link!)

What are you eating this week?

Butternut Squash Orecchiette with Ricotta

 Another winner on our quest to cook with squash. We don't eat many meatless dishes but this one kept us full and satisfied for the evening.

For those who haven't had experience with cutting up squash, they can be a bit tricky. The butternut squash is easiest peeled first with a vegetable peeler and, then, sliced in half lengthwise. Scoop out the pulp and seeds, and cut it up. 

Butternut Squash Orecchiette with Ricotta

1 butternut squash cut up into bite size pieces

1 yellow onion, sliced into 1/2 inch pieces

4 cloves of garlic, sliced thinly 

about 20 fresh sage leaves

olive oil

1 lb. orecchiette

15 oz. whole milk ricotta

salt and pepper

Preheat oven to 450 degrees F. Place butternut squash, onion, garlic and sage on a baking sheet. Drizzle with olive oil and mix to coat. Cook for 40 minutes, stirring a couple times.

Cook orecchiette al dente in a pot of boiling water. Reserve about 1/2 c. of pasta water and dispose of the rest after cooking. 

Place cooked orecchiette with pasta water into a large bowl. Mix well with ricotta cheese. Stir in roasted veggies and sage with the pasta and cheese. Season with salt and pepper to taste.

Makes about 4 servings.

Beef-Stuffed Acorn Squash

Acorn squash is one of the quintessential autumn veggies. It is a treat roasted on its own with a bit of butter and brown sugar. But make it the center of your main dish by using it as a receptacle of your protein and it can really stand out!

The nutty flesh of the squash pairs itself well with Mexican-inspired seasoning in this simple dish, easy to put together quickly on a weeknight.

The squash are roasted separately while the meat filling comes together on the stove. Finish it off with a sprinkling of cheese and a few minutes back in the oven once stuffed and you're set!

Beef-Stuffed Acorn Squash

2 acorn squash, halved with the seeds and pulp scooped out

olive oil

salt

1/2 lb ground beef

1-2 garlic cloves
1/4 c. chopped onion

1/2 c. cooked rice

1/2 c. black beans
1/4 c. crushed tomatoes
salt and pepper
1/4 t. cumin
1/4 t. oregano
dash of cayenne pepper

1/3 c. grated sharp cheddar cheese

Heat oven to 425 degrees F. Drizzle acorn squash with olive oil and sprinkle with salt. Place face down in a baking dish and bake 35-45 minutes.

While squash is baking, brown ground beef in a saucepan over medium-high heat on the stove. Add onions and garlic, cooking for another couple minutes until onions are softened. Turn heat down to low. Add in rice, beans, and tomatoes. Mix well. Then, add in spices and mix well again.

 Flip acorn squash cavity side up and fill each with a quarter of the filling. Sprinkle cheese on top and put back in the oven for about 5 minutes, until cheese is melted.

Crockpot Beef Stew

We finally had a day last week that didn't top 80 degrees. I marked it on the calendar when I was meal planning earlier in the week. I've been ready for cold weather food for so long, and here was our chance. 

We purchased 40 lbs of delicious, grass-fed beef through Alpine Ranch in Reno, Nevada. The freezer is chock full of a variety of cuts of beef that should last us at least through mid-November with the rate at which we consume red meat. 

I dug out the stew meat a couple days in advance of our cooler weather. When we reached it, first thing in the morning, I filled the crockpot with this hearty stew which I'm sure will have repeats throughout the winter. 

Crockpot Beef Stew

2 lbs. beef stew meat

1 large onion, diced

4-5 carrots, sliced into 1-in. pieces

2 large russet potatoes, cubed

4-5 garlic cloves, minced

1/4 c. fresh parsley, minced

1 t. salt

1/2 t. pepper

1 t. dried oregano

1 bay leaf

 1 t. Worcestershire sauce

2 1/2 c. beef broth

1 c. frozen peas

1/4 c. flour

Place meat, onion, carrots, potatoes, and garlic into your crock pot. Sprinkle with parsley, salt, pepper, oregano and top with a bay leaf. Stir Worcestershire sauce into 2 1/2 c. beef broth. Pour across the top. Cook on HIGH for 6-7 hours or LOW for 10. 

About a half hour before serving, stir in frozen peas and flour, and re-cover the pot.

Serve alongside warm, crusty bread for dipping.

Applesauce Pork Chops

Enjoying the bounty of the season, we've begun to cook with apples here like we may never see the likes of them again. It always feels like that when something comes into season. I feel as if I must celebrate it in the kitchen in as many ways and as often as possible.

I love savory dishes using sweet additions. Apples are an especially good pairing with meat. Pork and apples certainly make a good marriage. And don't forget about chicken too.

This dish comes together in about 20 minutes.

Applesauce Pork Chops

3-4 pork chops, about 2 lbs.

salt and pepper, to season

4 apples, peeled and chopped

1/2 t. cinnamon

1/8 t. nutmeg

about 1/2 c. water or apple cider to cover bottom of pan

Heat a frying pan over medium high heat. Season pork chops with salt and pepper on both sides. Cook about 6-7 minutes on one side. Flip and cover pan with a lid, cooking another 5-6 minutes. Remove pork chops and place on a plate covered with tinfoil. (Or place in a warm oven.)

After chopping apples, place them in a saucepan with enough water or cider to cover the bottom of the pan. (This prevents them from burning.) Heat on high. Cook for about 15 minutes, until apples are soft enough to smash. Remove from heat. Sprinkle cinnamon and nutmeg on top and mash with a fork or potato masher until chunky. (Or run through a blender if you prefer smoother applesauce.) 

Plate pork chops and place applesauce on top or to the side, as preferred.

Good with a side of squash. Recipe to come....

Crockpot Tri Tip

My brother, Gabe, knows how to create a good, heartwarming meal. We invited him and his girlfriend over for dinner last week and it seemed fitting to celebrate his birthday as it was only a few days before.

I asked him what he wanted to eat and he unhesitatingly requested tri-tip. And, of course, a little bacon jalapeno mac and cheese and sesame green beans on the side, finished off with a pumpkin pie. (You can't get more comfort food-esque than this, folks!)

I'm no pro on the BBQ but we wouldn't let that stop of us from enjoying a juicy piece of red meat.

Crockpot to the rescue! We had such great success that we may never place one on the grill again. It melted apart.

So easy to do, it is definitely a necessity for your autumn dinner repertoire.

Crockpot Tri Tip

2-3 lb. tri tip sirloin

2 c. beef broth

2 T. Worcestershire sauce

a few dashes of Tabasco

about 2 t. steak seasoning (enough to thoroughly cover the top of the roast)

Fill the crockpot with the beef broth, Worcestershire sauce, and Tabasco. Place sirloin into crockpot. Sprinkle steak seasoning liberally over the top. Cook on low for 8 hours (or 4 on high).

Sweet Roasted Tomato Pasta

I've recently been inspired to try my hand at making fresh sauces for my pastas and pizzas. This idea originated from a lack of ingredients in the cupboard, but is happily becoming a habit.

My lastest pasta dish featured freshly roasted cherry tomatoes bursting with sweetness. Roasting tomatoes is an easy process and a fantastic way to unleash their fabulous flavor.

Goat cheese brought a touch of tanginess to the dish, while garlic and basil tied the flavors together. Unique, yet familiar.

Sweet Roasted Tomato Pasta

4 T. olive oil

16 oz. cherry tomatoes, rinsed

salt and pepper

2 cloves of garlic, minced

1/2 t. dried basil (or 1 T. freshly minced basil)

1 t. salt

1/2 t. pepper

1 lb. pasta (I used a fancy pasta given to us as a gift, but you can use any)

2-4 oz. goat cheese, crumbled

Preheat the oven to 400 degrees F. Drizzle 2 T. of olive oil onto a baking sheet. Scatter tomatoes over the sheet. Sprinkle with salt and pepper Place in oven for about 20 minutes, or until tomatoes burst. (Some will char a bit.) About 10 minutes into baking, add garlic to unleash its flavor.

Pour into a bowl along with the other 2 tablespoons of olive oil. (The tomatoes will absorb some of the oil which is fine.) Add basil, salt and pepper, and mix well.

Cook pasta until al dente. Mix into sauce. Plate pasta and sprinkle with a generous helping of goat cheese.

I served the pasta alongside a Trader Joe's Sundried Tomato Chicken sausage. We ended up cutting them up and adding them to the pasta.

Top Recipes of 2011 ~

Just in case you missed them the first time....enjoy!

Mendocino Pumpkin Muffins

 Glühwein

Vibrant Eggs

 Slow Cooked Lamb in Red Wine

Candy Cane Cookies

Irish Coffee

Easy as Spaghetti

These past few nights I've barely been able to muster up enough energy for eating dinner, let alone cooking it. Spaghetti is a tried-and-true lazy man's meal.

Even when I am running low on fuel, I try to dress up my spaghetti with a little more than just tomato sauce. A veggie or two and a bit of meat does just the trick. Nothing special, but it certainly fills a hungry belly well.

Just a tip or two for cooking spaghetti noodles:
Many of us have been taught that a bit of olive oil in the noodles after cooking will keep them from sticking together. While this is true, it also prevents other things from sticking to them -- like the sauce. Instead, pour your sauce on the noodles immediately or rinse them in cold water to rid them of starch (the substance which causes them to stick), and reheat when ready to eat. I find that the hot sauce is often enough to do the trick.

Turkey Spaghetti

2 T. olive oil

1/2 lb. ground turkey

2 cloves of garlic, minced

8 oz. mushrooms, chopped

1 jar of your favorite spaghetti sauce (I used Vodka sauce)

1/2 lb. spaghetti noodles

Heat oil in a pan over medium-high heat. Throw in ground turkey and cook until browned, roughly 5-7 minutes. Lower heat a bit and add mushrooms. Cook until wilted, another 5 minutes. Add in garlic, stirring around for about 1 minute. Dump sauce into pan and allow it to heat through.

While making sauce, allow your spaghetti noodles to cook.

Slow-Cooked Lamb in Red Wine with Rosemary

I know this will come as a shock to some, but I finally had my first experience with a crock pot the other day. The concept seemed a little odd and stressful to me.

But you're thinking: Isn't it supposed to be quick and easy? The perfect answer to a warm meal on a hectic evening?

Well, it is. But in my mind, I was afraid of overcooking, or worse still, undercooking. If I wasn't there to watch it, how could I be sure everything would be okay? What if it cooked so long that it was like leather when we tried to bite into it? Or what if it was as red as a nose raw with cold when we sat down for supper?

It was none of that. My anxiety was unfounded....and it appears I may have control issues. ;)

If you have any lamb lovers in your family, this is a must. Stephen is head-over-heels for lamb -- as am I -- and we try to have it as frequently as possible. This makes it just a little bit easier.

Slow-Cooked Lamb in Red Wine

2 T. olive oil

2 lamb shanks

24 pearl onions

2 medium-sized carrots, sliced

3/4 lb. crimini mushrooms, sliced

1 - 14 oz. can stewed tomatoes

2 c. red wine

5 garlic cloves, minced

1 - 2 T. fresh rosemary, minced

1 t. parsley, dried or fresh

1 t. thyme, dried or fresh

Heat olive oil in a large saucepan over medium heat. Add lamb shanks and brown on both sides, turning frequently, about 5 minutes each side.

Place pearl onions in a pot of boiling water and boil for 3 minutes. Drain water and let cool a bit. Cut ends of each onion and slide out of peel.

Place lamb and onions in crock pot.

Sautee carrots and mushrooms in pan with lamb fat for about 5 minutes. Pour into all veggies into crock pot, including tomatoes.

Put remaining ingredients into a small bowl and let marinate for 5-10 minutes. Then, pour all of the wine mixture into the crock pot.

Cook on HIGH for about an hour; reduce heat to LOW and let cook 6-7 hours.

It is done when the meat slides off the bones. (The best part!) Great with mashed potatoes to soak up all the juices.

Steak with Bleu Cheese

I rarely begin constructing my dinner menu from something as seemingly insignificant as cheese. But, then again, if you know me, cheese is anything but insignificant.

We picked up this lovely bleu cheese at a market in San Francisco recently. The blue-veined fromage begged to be served with a suitable complementary to its wonderfully rich flavor. (Although, my fiance would tell you it's just fine as is. We fought for the bowl of it while I was cooking and I won by a small margin.)

Normally, I'm not much of red meat gal but every once and a while I get a craving for it. Particularly when it is accompanied by something like sauteed mushrooms or braised onions. But my favorite garnish for a nice, juicy steak is blue cheese. The stinkier the better. 

Bleu cheese and steak simply go together. Like milk and cereal. Like ice cream and cones.

Steak with Bleu Cheese

3 - 4 pieces of top sirloin, 10-12 oz. each

4 - 6 oz. bleu cheese

2 T butter, softened

salt and pepper

Preheat oven to broil. Salt and pepper steaks and place on a broiler pan. 

Mix together bleu cheese and butter.

Place steaks under broiler for 6 minutes on each side (for medium rare). Smear bleu cheese mixture on steaks and cook an extra 30 seconds to melt cheese slightly.

Total prep and cook time for this meal is about 15 minutes. Ideal for that last-minute dinner.

A great accompaniment to the steaks are baked potatoes with your choice of toppings and a green vegetable, such as broccoli. And don't forget the red wine.

Red Lentil Lemon Soup

Still in recovery mode from Thursday? 

I know I am.

That's why I went on the healthier, lighter side today and made this tasty soup.

This is the soup that finally came to be after that mishap last week. You didn't think I would give up on it, did you?

It was worth the wait.

The flavor of this red lentil soup is unique. It uses a combination of turmeric, cumin, mustard seed, cilantro and lemon. Seemingly wacky combination, but not in the least bit odd together.

I love the flavor, especially topped with Greek yogurt. That ingredient is a must.

Takes about 20 to 30 minutes to prepare and is even better the second day so be sure to make plenty.

You'll find the recipe over at 101 Cookbooks.

Jamaican Jerk Chicken

I love surprises. Surprise gifts, surprise visits, surprise endings, surprise hugs. They give me that sense of awe and appreciation with the world and the people inhabiting it.

Although, culinary surprises can be both pleasant and devastating, even in those devastating 'mistakes' something is learned -- albeit, what not to do.

But, fortunately, this isn't one of those times. I am happy to report a most pleasant surprise came into being for dinner last night.

My only prior experience with Jamaican food came in the form of waitressing at a restaurant, where I could see and smell the effulgent spices soaked deep into the dishes as I moved them from kitchen to tabletop. It had never crossed my mind to try my own hand at them. That is, until I encountered the abundance of spices at the Rainbow Market, and when my eyes ran across the vibrant 'Jamaican Jerk seasoning,' I knew at first glance we would be friends.

Jamaican Jerk Chicken

6 pieces of chicken (I used boneless, skinless breasts)

1 lime

1/4 c. rice vinegar

1/4 c. vermouth

1/2 c. olive oil

2-3 T. Jamaican Jerk seasoning

Liberally douse your chicken in lime juice and let rest about 5 minutes. Pour rice vinegar, vermouth, olive oil and seasoning into a large Ziploc bag. Place chicken inside and shake around until all pieces are well covered in marinade. Place in refrigerator for at least an hour or overnight.

Preheat oven to 350 degrees F. Place contents of Ziploc bag into a baking dish and cook for 30-45 minutes, until chicken is no longer pink in the middle.

Perfect over a bed of rice to soak up all the delicious juices.

Roasted Pepper Chicken with Mexican Rice

Working full-time lately has left me with little energy for cooking elaborate meals when I return home in the evening. Plus, I'm not big on creativity when it is just me eating. It is difficult to elicit the creative spark when you don't have another to enjoy it with, ya know? (Oh dear, this is making me sound like a loner with no friends... ;-) As a matter of fact, we enjoy meals together all the time, I've just been remiss in recording lately...and the fact I keep forgetting to visually document. :-p) Nonetheless, I don't like to skimp on zesty flavor combinations so I've been mixing and matching flavors recently that come together in a jiffy. My penchant for Mexican fare churned up this tasty meal the other evening....

ROASTED PEPPER CHICKEN WITH MEXICAN RICE

2 chicken breasts

salt and pepper, to season

3-4 pieces of roasted bell peppers (Trader Joe's come in a jar with garlic)

a handful of spinach

1/2 c. cooked rice

1/2 c. black beans

1/4 c. picante salsa

Cut chicken into bite-sized pieces. Season with salt and pepper. Cook over medium heat until cooked through. Toss in bell peppers and spinach, cooking until spinach is wilted.

Heat rice, beans and salsa mixed together in a pot.

Serves 1.

Spaghetti with Cabernet Bolognese

"A good meal must be as harmonious as a symphony and as well-constructed as a Norman cathedral." ~Fernand Point

Even the simplest of suppers, when brought together just right, can prove a melodious tune. Case in point: a very easy dish to make in large quantities and freeze, this hearty meat sauce was a breeze to make (and consume!) and had me humming and dancing around the room

before and after its completion. :)

I started by sauteeing a chopped, large onion, several cloves of minced garlic and half-pound of sliced crimini mushrooms in olive oil. (A bell pepper would also be a great addition.) Then, I browned a pound of ground beef in the same pan.

Classico makes a wonderful Cabernet Marinara sauce which I added last to the pan and allowed to simmer for about 20 minutes.

I served it over spaghetti with some freshly grated parmesan, accompanied by steamed zucchini seasoned with salt and pepper.

This Pinot Noir in Robert Mondavi's Private Selection created a perfect harmony in this dinner orchestra.

Sunday Supper

A tradition that I sincerely want to incorporate in my household someday is the tradition of Sunday suppers. An evening to inaugurate the week (or close the week depending on which end your looking from) where loved ones -- family and friends alike -- join together to enjoy each others' company and indulge in a delicious meal. An essential part of life is being in the presence of those you love, and nothing brings people together (and holds them captive!) like a good meal.

We celebrated the beginning of this week with a fabulous Fall supper tonight. That plethora of apples I have acquired is hardly dwindling. I do believe the apples are multiplying, producing baby apples, as they lie in the bag waiting to be cooked. I'm trying to stay ahead of the curve, but am failing miserably. ;-p Hence, I browsed my cookbooks searching for a recipe combining apples and chicken. Voila! Success!

Normandy Chicken and Apple Saute

adapted from The Rustic Table

4 T. butter

8 small chicken breasts

salt and pepper

3 cooking apples (I used Granny Smiths)

1 large onion, cut into thin wedges

1 c. chicken stock

1/2 c. apple cider (or original recipes calls for Calvados if you have it)

1/2 c. half and half

1/2 c. coarsely chopped toasted walnuts

Melt 2 Tablespoons of butter over medium-high heat in a large saucepan. Season chicken with salt and pepper, and brown on both sides about 7-10 minutes. Remove and set aside.

Add apples to the pan and saute in the juices about 2 minutes. Remove to separate plate.

Place remaining 2 Tablespoons of butter into saucepan and saute onions until golden, about 3 minutes. Return chicken to pan and add stock and cider. Bring to a slow boil, then place lid on top and let simmer for 20 minutes. Add apples cooking until heated through, about 2 minutes.

Strain and reserve cooking liquid. Place chicken, apples and onions on platter, and cover to keep warm. Return liquid to pan and add half and half. Let boil over medium heat about 3 minutes until thick. Add salt and pepper to taste if needed. Spoon sauce over chicken. Sprinkle walnuts on top and serve immediately.

I was a tad leery of adding walnuts to the dish, but they were the perfect complement to the chicken and apples; it wouldn't have been the same without them.

To complete the dish, I made some mashed sweet potatoes to which I added a dollop of Greek yogurt and a dash of cinnamon, and a green salad.

My brother and his girlfriend whipped up a fabulous batch of pumpkin cookies. I've had to exercise some serious self-control in order to keep from eating the entire plate full.

They have a creamy glaze which fantastically adds to their sweetness.

Side note: These were made using canned pumpkin pie mix as regular canned pumpkin is still missing from grocery shelves...sad day, but we make do. :-)

Dinner with the Hs

My dear friend, Catherine, got married a couple weeks ago. In honor of her nuptials, I made her an apron of the finest cotton (haha!)....well, the cutest darned apron this side of the Mississippi anyway! :-)

The other evening we broke in her new kitchen making a scrumptious dinner of chicken and potatoes on the fly for the boys. Donning our adorable aprons, we threw together a one-dish supper of chicken breasts, fingerling, purple and red potatoes (red, white and blue...how patriotic!), and carrots, drizzled with olive oil and sprinkled with salt, pepper, thyme and oregano.

Her awesome hubby was responsible for a fantastic salad, complete with fine carrot shavings in their new, dark wooden bowl. He had to try on the apron too...doubles as a 'manpron'. :-p

They uncorked and shared with us a bottle of rose wine from a winery in Napa made with strawberries. Guess I could have died and gone to heaven!!

the newlyweds :o)

Catherine's favorite shots: taken with mouths full of food...surely to assure the viewer that the food was being enjoyed...or is that a grimace I see on your face, Matt??

We spent the evening stuffing ourselves silly (too bad I forgot to take photos of the enormous bowls of cookies 'n cream and mint chocolate chip ice cream we had for dessert...oh, and don't forget the 3 oreos each!) and laughing until our faces hurt. No better way to spend an evening than in the company of good friends and good food... :-)